Best 5 Blue Moonandreg Crab Tostada Recipes

CRAB TOSTADAS

Steps:

• Prepare the Crabmeat
• Put the crabmeat in a bowl. Pick through it with your fingers to remove any cartilage.
• Combine the Ingredients
• Add the oil, mayonnaise, onion, jalapeño, tomatoes, cilantro, and lime zest and juice to the crabmeat. Using a rubber spatula or spoon, gently fold (or toss) all ingredients until well blended. Season well with salt and pepper.
• Assemble and Serve
• Top each tostada shell with a few slices of avocado, place a generous serving of the crabmeat mixture over it, and garnish with a sprig of cilantro. Serve each with a lime wedge.

BLUE MOONANDREG; SHRIMP AND CORNBREAD

Steps:

• Description
• Spring is custom-made for this dish of stuffed cornbread, creamy lemon cayenne sauce, tomato, shrimp, avocado, and corn.
• Pairing
• The light, citrus flavors in Blue Moon® Spring Blonde Wheat Ale lend a delightful splash of sunshine to seafood dishes.
• Cut corn bread into 2" x 3" rectangles and cut each rectangle in half. Put on a baking dish and preheat oven to 350 degrees F.
• To make the sauce, saute onion in a thin layer of oil until translucent. Add lemon juice, corn, tomatoes, and cayenne. Immediately add heavy cream, reduce the volume by half until sauce is thick. Add shrimp and simmer until shrimp are fully cooked.
• Warm corn bread in the oven for 2 to 3 minutes. Put in four bowls and top with shrimp mix, then top with more corn bread and more shrimp mix.
• Garnish with lemon slices, parsley and avocado slices.

CHILL-APIA TOSTADA

Steps:

• Brush some vegetable oil on grill grates or a grill pan and heat the grill over medium-high heat.
• Brush the tilapia with the olive oil and sprinkle with the seafood seasoning, cumin and oregano. Grill the tilapia for a few minutes on each side until cooked through.
• Fill a deep, heavy fry pan or cast-iron skillet halfway with vegetable oil. Place over medium-high heat and bring the oil to 350 degrees F. Cut 8 rounds out of the corn tortillas. Fry the tortilla rounds in batches until crisp, and then drain on paper towels.
• In a food processor, combine the avocado, sour cream and heavy cream. Puree until smooth. Add more heavy cream if needed to make a creamy but not too thin sauce.
• Transfer the avocado to a bowl and stir in the cilantro and onions. Season with salt.
• In a bowl, toss the mango with the sugar and a pinch of salt.
• To serve, top each tortilla with some tilapia, top with avocado sauce and then mango. Garnish with chopped cilantro.

OCTOPUS TOSTADA

Steps:

• For the octopus: Bring 12 quarts of salted water and the wine to a boil. Add the basil, thyme, peppercorns, chiles, cloves, star anise and octopuses. Boil for 20 minutes.
• Shock the octopuses in an ice water bath. Return to the boiling liquid for 15 minutes. Shock again. Peel and chop the octopuses.
• For the vegetables: Mix the tomatoes, cucumbers, radishes, bell peppers, cilantro and red onions in a bowl. Dress with lemon juice to taste and season with salt and pepper.
• Spoon some of the vegetables into the bottom of a doubled tostada. Spoon some of the octopus mixture on top.

BLUE CRABS WITH SPICY BUTTER

Steps:

• Combine the beer and vinegar with 1 cup of water in a very large pot. Add a steamer insert and bring the liquid to a boil over high heat. Add the crabs and 1/4 cup of the Old Bay and cook, covered, until the crabs are bright red, 20 to 30 minutes, depending on the size. Transfer the crabs to a large platter and sprinkle with the remaining 1/4 cup Old Bay.
• Serve the hot crabs with the Spicy Butter and lemon wedges on the side.
• Make the butter while the crabs cook: combine the butter, Old Bay, cayenne and garlic in a small saucepan over medium heat. Melt the butter, skimming off any foam that rises to the surface. Pour the melted butter into a small ramekin, leaving the milk solids in the saucepan.